Candied Bacon and Eggs Smashed Potato Salad
I actually have never in my life enjoyed potato salad. But these smashed potato salads have been showing up everywhere and I thought that they might be my exception to my forever dislike. I decided to make a bacon and eggs version because I’m really going through a candied bacon phase where I want to eat it on everything. And when I say that this potato salad is insanely delicious- well, it is and this is an anomaly for me. It’s also tossed in a delicious herb buttermilk dijon dressing that I could bathe in as well.
This is the perfect recipe for all summer events! Enjoy!
Candied Bacon & Eggs Smashed Potato Salad
Yield: 4-6
Ingredients
Candied Bacon
- 4 + slices of bacon
- 1/4 cup brown sugar
Smashed Potatoes
- 2 lbs baby Yukon Gold or red potatoes
- Kosher salt
- 3 tablespoons bacon grease (from cooking candied bacon)
- Freshly ground black pepper
Buttermilk Dijon Herb Dressing
- 1/2 cup buttermilk
- 1/4 cup mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 1 tablespoon lemon juice
- 1 medium garlic clove, grated or finely minced
- 2 tablespoons finely chopped fresh dill
- 1 ½ tablespoons finely chopped chives
- Kosher salt and freshly cracked black pepper, to taste
Additional Garnishes
- Extra chopped dill
- Extra chopped chives
- 3 Chopped hard-boiled eggs
- Fresh cracked pepper
Instructions
Candied Bacon
- Preheat oven to 350°F. Line a rimmed baking sheet with foil and place a wire rack on top. Place the oven rack on the second position from the top.
- Arrange bacon in a single layer on the rack.
- Bake for 15–20 minutes, flip each slice, and bake another 10-15 minutes until the fat is rendered and bacon is mostly cooked but not fully crisp.
- Turn the broiler on high.
- Sprinkle a generous, even layer of brown sugar over each slice.
- Broil for 1–3 minutes, watching very closely, until the sugar melts, bubbles, and begins to caramelize.
- Remove from oven and let bacon cool completely on the wire rack and leave the rendered grease right on the sheet pan for the potatoes.— it will continue to crisp as it cools.
Potato Salad
- Place potatoes in a pot, cover with cold water, and add a generous pinch of salt. Bring to a boil and cook until fork-tender, 20-30 minutes. Drain and let cool slightly.
- Raise oven to 450°F.
- Place the boiled potatoes directly onto the bacon-greased pan. Use the bottom of a glass or measuring cup to gently smash each one to about 1/2-inch thick, pressing them into the bacon grease.
- Season with a little salt and freshly cracked black pepper. Roast for 25–35 minutes, flipping once halfway through, until crispy and golden on both sides.
- In a bowl, whisk together buttermilk, mayo, Dijon, honey, lemon juice, garlic, dill, and chives. Season with salt and pepper to taste. Adjust thickness with more buttermilk if needed.
- Transfer hot crispy potatoes to a serving bowl or platter. Drizzle with dressing while warm and gently toss.
- Top with candied bacon crumbles, chopped eggs, extra dill, and extra chives.
- Best served warm or at room temp. Total showstopper.
